Poached Egg Double Hatch Hash Browns

This Poached Egg Double Hatch Hash Browns recipe is one that your brunch guests will never forget! It’s smoky, slightly spicy and it’s a true comfort food.This is an absolutely ideal, comforting brunch dish that’s full of rich and intense flavors and all kinds of contrasting textures.

Wash the potatoes and dry them very well. Then grate them -- either with a hand-held grater or with the grater attachment in a food processor. (The latter is easier if you've got it.) Set aside in a bowl.

Coat the bottom of a large sauté pan with olive oil and place it over medium heat.

Add the onions and garlic and, stirring frequently, cook until the onions are soft and the edges are beginning to brown, about 10 minutes.

One handful at a time, squeeze as much excess liquid as possible out of the potatoes, adding them to the pan as you go. (The drier they are when you add them to the pan, the crisper they'll become.) Continue until all of the potatoes are in the pan. Keeping the heat at medium, stirring from time to time, cook until the potatoes are soft and becoming crispy, about 15 minutes.

Add the roasted chiles and the chile powder. Stir to blend and continue to cook until it's very aromatic and everything is nicely browned, another 10 minutes or so.

Poach the eggs by bringing about 3 inches of water to a boil in a small pot, or deep sauté pan. (Preferable non-stick.) Once the water is boiling, reduce it to a simmer. Crack each egg into its own small bowl and then slowly, one at a time, pour them into them simmering water, with as much space between them as possible. Turn off the heat, cover, and set the timer for 3 minutes. Then, using a slotted spoon, remove each egg and place them in a clean, dry bowl.

Making sure the potatoes are hot, or very warm, add them to a serving platter and with a small spoon, create indentations for the eggs. Add a poached egg to each indentation and garnish with the avocado and a sprinkling of a bit more Hatch Chile powder.

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Comments

So great to have it be Hatch Chile season again! I think of you every year when it happens, and consult my Hatch chile book that you sent me! his hash looks amazing, and friends just brought me a huge bag of chiles when they came to Tucson via Hatch. Can’t wait to try this!

I’m Valentina Wein, certified chef, mom of two boys, owner, recipe developer and photographer here at Cooking on the Weekends. I use seasonal whole foods to create unique and comforting recipes for casual entertaining. Read more about my love of food and cooking.